Comments on: Homemade Granola

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 09 Feb 2024 21:43:14 +0000

In reply to Cathy Grace Riccobono. Hi Cathy, it keeps well for 2 weeks to a month at room temperature.

By: Cathy Grace Riccobono

Cathy Grace Riccobono — Wed, 07 Feb 2024 15:26:02 +0000

How long can it be stored for?

By: Mary B.

Mary B. — Mon, 05 Feb 2024 21:46:57 +0000

In reply to David.

This is so helpful but what is a serving (about)? 1-cup?

By: Rachel Barker

Rachel Barker — Tue, 30 Jan 2024 17:11:15 +0000

In reply to Lisa. I recommend removing the parchment paper from under the granola when you remove it from the oven it helps it crisp up while cooling those 15 min. Sometimes the parchment paper can prevent it from crisping.

By: Jeanine Flentge-Wong

Jeanine Flentge-Wong — Wed, 10 Jan 2024 04:48:07 +0000

In reply to Tracy. Hi Tracy Do you use the coconut oil in this recipe or an alternative? I am really not sure about this oil even though it's used in many healthy recipes.

By: Lisa

Lisa — Wed, 03 Jan 2024 14:07:35 +0000

I tried this yesterday, it is OK but it never really crisped up in the oven., even after cooling. My search continues for granola.

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 01 Dec 2023 21:01:30 +0000

In reply to Ash. Hi Ash, thanks for sharing these tips and variations! So glad you love the granola.

By: Ash

Ash — Fri, 01 Dec 2023 11:20:30 +0000

I bloody love this recipe and have it bookmarked! I’ve been making it weekly for about 2 months. I usually do 1 tablespoon almond and 1 tablespoon peanut butter because almond is expenny. Then I splurge on hazelnuts instead of walnuts, and I’m obsessed.
Last week I used cacao & coconut flakes instead of cinnamon which was amazing. Currently in the oven I have half of each.
I also do half and half of maple syrup & honey usually, again because maple is expensive (here in Australia) and I have a surplus of honey.
I’ve also been adding some amaranth and a few chopped Brazil nuts for some extra nutrition.
I’ve usually been putting fresh berries on top and flavoured kefir. I feel this is a real superfood and totally delicious breakfast.
Lastly I made a strawberry & rhubarb compote and have been using that in place of berries on some days (warmed up).
Anyway that’s all my tips for now. A truly versatile recipe. Thank you!!!

By: Debra Terry

Debra Terry — Sun, 26 Nov 2023 15:22:13 +0000

In reply to David.

Thank you so much David!
This was hands down best granola I’ve had!

By: David

David — Sun, 26 Nov 2023 06:07:54 +0000

In reply to Angie.

Willing to oblige.

If you’re nutrition savvy don’t worry, I’ve got you covered.

If you’re doing it as 1 batch = 6 servings, with the 1:1 recipe (along with vanilla extract because why not), each serving should be . . .

372 Calories: 19.1g total fat 24% – 5.4g Polyunsaturated fat, 3g monounsaturated fat 8.3g Saturated fat 42%(base is ‘generic for each ingredient, substitutions/variations may change values of course)
Sodium: 212
Total Carbohydrates: 44.4g – 5.9g dietary fiber 21%, 18.4g total sugars (8.1g added sugars), 38.5g net carbs
Protein: 7.5g 15% – .17mg Riboflavin 13%, 2mg iron, .54mg magnesium.

Recommendations for seamlessly cutting back on saturated fats for this recipe could be using avocado/olive oil instead of coconut oil, matured ice apple for coconut flakes for that sweetness (or less coconut flakes with 1/3cup cocoa powder, and add dark chocolate chips at the end), you could instead include macadamia nuts or seeds (I like pumpkin), you could use a large egg white for more binding., whatever you feel would compliment the recipe.